{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["29"],"submitter":["Zhang M"],"pubmed_abstract":["Tea aroma is significantly influenced by hydrogen carbonate (HCO<sub>3</sub> <sup>-</sup>) in brewing water. This study investigated the impact of HCO<sub>3</sub> <sup>-</sup> in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO<sub>3</sub> <sup>-</sup> in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO<sub>3</sub> <sup>-</sup> changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the "],"journal":["Food chemistry: X"],"pagination":["102758"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12281027"],"repository":["biostudies-literature"],"pubmed_title":["Effect of hydrogen carbonate in brewing water on the aroma of tea infusions."],"pmcid":["PMC12281027"],"pubmed_authors":["Li Y","Feng Z","Chen J","Chen G","Wang F","Zhang M","Wang Y","Li M","Yin J"],"additional_accession":[]},"is_claimable":false,"name":"Effect of hydrogen carbonate in brewing water on the aroma of tea infusions.","description":"Tea aroma is significantly influenced by hydrogen carbonate (HCO<sub>3</sub> <sup>-</sup>) in brewing water. This study investigated the impact of HCO<sub>3</sub> <sup>-</sup> in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO<sub>3</sub> <sup>-</sup> in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO<sub>3</sub> <sup>-</sup> changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the ","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Jul","modification":"2026-03-16T08:31:03.905Z","creation":"2025-08-24T03:04:47.611Z"},"accession":"S-EPMC12281027","cross_references":{"pubmed":["40698371"],"doi":["10.1016/j.fochx.2025.102758"]}}